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Three-Cheese Skillet Lasagna


A simple garlicky tomato sauce and 3 Italian cheeses make this super-quick version of lasagna especially delicious.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2009


  • 43 ounces canned whole peeled plum tomatoes (from a 28-ounce can and a 15-ounce can)
  • 3 garlic cloves, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 large egg yolk
  • 1 1/2 cups part-skim ricotta cheese, room temperature
  • 1 box (12 ounces) no-boil lasagna noodles
  • 1/2 pound fresh mozzarella, shredded
  • 1/4 cup grated pecorino or Parmesan cheese


  1. Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 5 cups marinara sauce).

  2. Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper.

  3. Carefully pour sauce into a heatproof bowl and return 3/4 cup to skillet; spread sauce evenly. Add a single layer of noodles, breaking them up to fit. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 1/2 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and pecorino over top.

  4. Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.

Cook's Notes

Breaking the lasagna noodles into pieces allows you to arrange them easily and snugly in the skillet without large gaps between them.

Reviews Add a comment

  • MS10154031
    6 DEC, 2016
    Some of you are mistaking the skillet for a sauté pan. A sauté pan does not have straight sides. She is using a large skillet with straight sides. It looks to be about 2 and a half to 3 inches deep and about 12 inches in diameter, which works perfectly with this recipe.
  • r-kat-54
    26 JUN, 2016
    this is a good fast dish to make, i also brown some hamburger and add it in to, i also add a lot more mozzarella, on ever layer, love mozzarella.
  • MS10412433
    31 JAN, 2016
    That is not a large, deep skillet, it's a saute pan. A 3qt, from the look of it.
  • aulait
    24 JUL, 2011
    Like the idea of "skillet" pasta dishes. Why put into Oven? Not rude, just over 100 degrees outside for past week. Will try a skillet lasagna on top of stove and get back if works or not. Thanks!
  • aek15
    18 OCT, 2010
    What size pan does this recipe require? It just says "a large deep skillet", but in the video she is using a saute pan. I cannot tell the size, but I think the pan size will make a difference in how the lasagna cooks.
  • benjaminmorehead
    29 JAN, 2010
    This was really easy to make and even better to eat. I added some fresh oregano to the sauce because I had some in the fridge.
  • bonnetta
    13 OCT, 2009
    You can buy the tomatoes in the can already crushed. This will save even more time.
  • jak526
    12 OCT, 2009
    they make lasagna noodles that are "no boil" - they cook w/ the sauce
  • karaokekid
    12 OCT, 2009
    What do you mean by No Boil Noodles?